Boiling

Sikwate, or Chocolate de Batirol, is a Filipino hot chocolate made from cacao (cocoa). In some parts of Mindanao and Visayas, like Cebu, we called it sikwa'te ("sik-wah-teh"). This is also known as tsokolate de batirol since a special tool called a batirol, a wooden instrument, is used to refine the texture of the tsokolate.
The main ingredient in it is tableya. To make it, it's a must to use a Filipino tablea, a pure cacao disc of raw chocolate. Tablea, or tableya, is made from cocoa beans, also known as cacao. The cocoa beans are dried, roasted, and milled, then traditionally hand-formed into small balls and flattened to form tablets. In the modern era, molders are used to make a uniform shape of tableya. Nowadays, pure tablya is semi-hard to find. Some commercial tableya we bought from the store is mixed in with some ingredients, like sugar and milk, resulting in a smooth, delicious cup of hot chocolate. But the taste is slightly different from the pure one.
For me, I prefer to use pure tablea in making hot chocolate so that I can control the sweetness of the drinks. Making hot chocolate is very easy. Just boil the tableya disc, stirring occasionally, until it completely dissolves (a batirol, if available, is better). Adding sugar and milk will result in a sweet, smooth hot chocolate drink, just adjust the desired sweetness. It is best paired with pandesal or any bread of your choice and rice puto (called "puto sikwa'te" in some parts of Leyte).

This Tomato Chicken Pasta is perfect for a family gathering, a special occasion, or even to prepare and serve as a weekend meal. This pasta is a great combination of chicken and a creamy tomato sauce that everyone will enjoy. You can easily prepare this recipe at home.

"Palitaw" is a popular rice cake in the Philippines and an ideal snack for gatherings and celebrations. This recipe is quite simple to prepare. It just takes two ingredients to produce the dough; no baking is required, and it cooks in approximately 15 minutes. They are boiled, then rolled with shredded coconut, and then dusted with sugar and toasted sesame seeds. Place in a serving dish, then serve. Share and enjoy!

The dish's origins are in Visayas and Mindanao. The original ingredient of the recipe is beef skin with or without oxtail, but it can also be prepared with carabao skin or horse skin. The term "balbacua" comes from the Spanish word "barbacoa," meaning to slowly cook the meat over an open fire until it becomes tender. This process could take many hours to fully cook the dish, but the result is very satisfying. Balbacua is very delicious and inviting to eat; the meat is soft with a savory, sticky sauce. The dish is perfect served with a plate of steaming rice. Also best for Pulutan: with cold liquor brinks. Try our recipe; you will undoubtedly appreciate this dish.

Easy delicious recipe for kare kare. This Filipino dish known as "Kare Kare" has a savory, rich, thick sauce. It is served on special occasions and well-liked dish in the Philippines. The traditional recipe uses oxtail to prepare this dish. String beans, eggplant, pechay, or bok choy are the dish's vegetable ingredients. The sauce is thickened with lightly browned, toasted ground rice to enhance the flavor. Peanut butter was also added.

The kare-kare dish is now available in a variety of variations. The main distinction between them all has to do with the meat component. There are various variations that use seafood or other kinds of meat. Bagoong alamang, or shrimp paste, is an essential component of the dish to have a complete kare-kare dish. Try our recipe, and surely you will love this Filipino recipe.

Homemade Pork Chicharon Recipe - Pork Skin Cracklings. In Philippine cuisine, these mouthwatering chicharon, or cracklings, come in a variety of shapes. Chicharons are typically made with pork belly or pork rinds, but chicken skins can also be used. In this recipe, I use pork rinds to make perfectly golden-fried pork chicharon. These cracklings, or chicharon, are the ideal low-carb treat; they are crunchy and delicious, and they go best with a spicy vinegar dip.

Suman Malagkit recipe or Budbud Pilit (bisaya version). This Filipino delicacy needs only a few ingredients to make, such as glutinous rice or pilit in bisaya, coconut milk, sugar, salt, and water. Our recipe is very simple and plain. Some variation for this recipe they added ginger to bring extra flavor. The Filipino delicacy is so addictive and this is one of them. This snacks or dessert is best to eat with latik sauce or a cup of hot chocolate. (sekwate sa bisaya).

The Chicken Sotanghon Soup dish is the ultimate comfort food. It is hearty and yummy, a Filipino version of chicken noodle soup, with vegetables added to bring extra taste and nutrients. It is best to eat this, especially on cold-weather or rainy days. This recipe is similar to arroz caldo.

Arroz Caldo is the Filipino answer to chicken congee—a hearty, ginger-infused rice porridge loaded with tender chicken, toasted garlic, and a squeeze of calamansi. Perfect for rainy days, sick days, or midnight cravings, this dish is warm, nourishing, and packed with flavor!